September 2019 Newsletter

September 2019 Newsletter

Food For Thought:

Sunrise, Sunset

The Master...brush in Hand...stroking an array of colors;
Signifying the break of day...a Sunrise.
Only He can capture the true beauty of Nature...
The Master's Hand greets each day...a Sunrise. 

The Master's palette...brush in hand...strokes an array of colors;
Signifying His Majesty...capturing the true beauty of Nature...
Creating the true beauty of Nature from once a blank canvas.

The Master...brush in hand...stroking an array of colors;
Signifying the close of day...a Sunset.
Only He can capture the true beauty of Nature...
The Master's Hand closes each day...a Sunset.

The Master...only the Master Artist...
Brush in Hand...strokes an array of colors;
Blending from His Palette...revealing the true beauty of Nature. :

Paula 11-13-2009

RECIPES:

Tomato & Arugula Spinach Pasta

From Paula’s Kitchen 

2 Tbsp. Butter

2 Tbsp. Olive oil

1/2 red onion, cut in strips

2 cloves garlic, chopped

1/2 pint grape tomatoes, quartered

1/2 tsp. Roasted garlic & Chipotle seasoning

1 Tbs. julienned basil or 1/2 tsp. Dried basil

8 Oz. Thin spaghetti cooked al dente in salted water

4 cups arugula & baby spinach

1/4 cup fresh chopped parsley

1/3 cup shredded Parmesan, more for garnish

Pasta water

S&P to taste

Prepare pot for cooking pasta, cook while making sauce. 

In large skillet, melt butter with olive oil over medium heat. Add onion & cook 5 minutes. Add garlic, cook an additional minute. Add tomatoes, cook about 5 minutes. 

Add pasta & about 1/4 cup pasta water. Add the arugula/spinach, seasonings & toss & cook an additional minute or two. Garnish with parsley & shredded Parmesan. 

Serve & garnish with additional Parmesan.

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Puerto Rican Rice

My version...adapted from my friend Elsa’s Son’s Recipe

1 lb. Andouille Sausage, cut in half moons

1 onion, chopped

2 roasted poblanos, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

4 cloves garlic, minced

1 packet Sazon seasoning with coriander & annatto

2 cups chicken broth

1 box Zatarain’s yellow rice

1 can Gandules (pigeon peas), drained

30 grinds fresh ground pepper

1/4 cup chopped cilantro

In deep skillet, sauté sausage. Add onions & peppers; sauté additional 5 minutes. Add garlic & cook an additional minute. Add remaining ingredients except for cilantro. Bring to boil. Reduce heat and cover. Simmer 20 minutes. Add cilantro, toss & serve. 

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Chicken & Angel Hair Pasta Salad

2 boneless, skinless chicken breasts, cooked and chopped fine
1 (6 oz.) pkg. Angel Hair pasta, cooked and drained
3/4 cup mayo
1/2 cup chopped green onions
1/2 cup chopped bell pepper (I like to use red)
1/2 cup chopped dill pickles
1/2 cup chopped cucumbers
1/4 cup dill pickle juice
1/2 tsp. fresh ground pepper

Combine all ingredients.
Chill well.

My SIL gave me this recipe years ago! Love it!!!

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Thai Pasta Salad 
from "Global Feasting Tennessee Style" for y'all,
whether vegetarian, vegan or carnivorous, with a few variations that
I've added.

Thai Pasta Salad

8 oz. linguine, cooked and drained
Dressing:
1/4 cup Teriyaki sauce
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. fresh grated ginger root
1/4-1/2 tsp. crushed red pepper flakes

8 oz. crab meat, shrimp, craw fish or chicken
(optional)

4 cups coarsely shredded Napa cabbage
1 cup shredded carrots
1/3 cup sliced scallions or green onions
1/3 cup shredded radishes
1/3 cup chopped cilantro or parsley

Rinse pasta under running water, drain well. Whisk together dressing
ingredients. Combine pasta, dressing, seafood/chicken and veggies.
Toss lightly to coat and serve.

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I have had this recipe for 30+ years. I have the handwritten copy of the recipe taped in front of my Philadelphia Brand Cream Cheese Cookbook. Mary gave me the recipe and I have made it numerous times as Lemon is a favorite with my crew! It is also known as Woolworth’s Lemon Cheesecake. 

Luscious Lemon Cheesecake
from Mary Miller

1 Large package lemon jello
1 cup hot water
1 large package cream cheese (8 oz.)
1 cup sugar
1 large can Pet milk (evaporated milk)CHILLED
1 to 1-1/2 cups graham cracker crumbs

Mix jello & hot water. Cream the cream cheese & sugar together.Then mix jello mixture with cream cheese mixture.Be sure can milk is chilled. Whip the milk real good & fast. (wink) I whip it until soft peaks form. Then mix milk with other mixture. ( I lightly fold the whipped milk into the lemon/cream cheese mixture.) Put 1 cup of the graham cracker crumbs in a 13x9 dish for crust.Pour lemon mixture over. Sprinkle lightly with remaining crumbs. Refrigerate 1 hour before serving.